Juicy Grilled Pork Shoulder Skewers with Simple Marinade

Grilled Pork Shoulder Skewers

You can’t beat the flavor of these tender skewers. The sweet marinade makes every bite a hit at any cookout. Pork shoulder is a well marbled cut that stays juicy on the grill, and it’s more affordable than pork loin or tenderloin.

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This recipe is perfect for BBQ parties, and no one is ever disappointed. Prep time is only 10 minutes, cook time about 8 minutes (plus marinating for 2 3 hours or overnight). Total time: 18 minutes plus marinate.

Ingredients and Marinade

You’ll need a few simple ingredients to make these grilled pork shoulder skewers shine. The marinade does the heavy lifting, adding sweet and savory flavor while keeping the meat tender.

• 3 tablespoons sesame oil
• 1 cup Maggi seasoning soy sauce
• 1/4 cup mirin rice wine
• 1 apple, diced
• 1 head garlic, minced
• 2 onions, chopped
• 4 pounds pork shoulder, cut into 1 to 1.5 inch cubes
• Optional: 2 stems green onions for garnish

This marinade combines oil, acid (from the apple and mirin), and spices. The apple and mirin add natural sweetness and help tenderize the meat. I like to let the pork marinate overnight for the deepest flavor, but 2 3 hours works too.

How to Make Grilled Pork Shoulder Skewers

Follow these steps for perfect skewers every time. The key is uniform cubes and a hot grill.

Cut and Marinate the Pork

Cut the pork shoulder into 1 to 1.5 inch cubes for even cooking. Don’t trim off all the fat; a little fat keeps the meat moist and prevents toughness. Place the cubes in a bowl with the marinade ingredients. Cover and refrigerate for at least 4 hours, but overnight is best.

Soak Wooden Skewers

If you are using wooden skewers, soak them in water for at least 30 minutes. This prevents them from burning on the grill. Metal skewers work too and skip this step.

Thread the Skewers

Thread the pork onto the skewers, leaving a small gap between each piece. This allows heat to circulate evenly so every piece cooks at the same time. For colorful kabobs, add bell peppers, onions, or pineapple chunks between the pork cubes.

Grill Over Medium High Heat

Preheat your grill to medium high heat (around 400°F). Sear the skewers over direct heat for 2 3 minutes per side to get a nice char. Then move them to indirect heat to finish cooking. Grill for a total of 12 15 minutes, turning occasionally, until the internal temperature reaches 145°F.

Rest and Serve

Remove the skewers from the grill and let them rest for 5 minutes. Resting allows the juices to redistribute, making the meat extra tender. Serve immediately with your favorite sides.

Tips for Perfect Pork Shoulder Skewers

Here are a few things I’ve learned from making these skewers many times. They help you avoid common mistakes and get the best results.

• Don’t oversalt before grilling. Salt draws out moisture. The soy sauce in the marinade provides enough salt.
• Use a meat thermometer. The safe internal temperature for pork is 145°F followed by a 3 minute rest. Some people prefer 165°F for extra tenderness, and the fat in pork shoulder keeps it from drying out even at higher temperatures.
• Sear high, then finish indirect. This gives you a nice crust without burning the outside.
• Don’t skip the marinade acid. Acid from orange juice, vinegar, or mirin helps break down the meat fibers for a tender bite.

Serving Suggestions

These grilled pork shoulder skewers pair beautifully with a variety of sides. I love serving them with grilled vegetables like bell peppers, zucchini, and onions. Rice pilaf or flatbread also works well to soak up any extra marinade. For a summer BBQ, add coleslaw, corn on the cob, or baked beans. You can also slide the meat off the skewers and serve over a salad or in tacos.

If you enjoyed this recipe, try my Toss Pork Chops In The Crock With Pineapple for another sweet and savory pork dish. Or check out these Grilled Lemon Shrimp Skewers for a seafood twist.

Frequently Asked Questions

Grilled Pork Shoulder Skewers

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🔥 Tender, juicy pork shoulder skewers with a sweet-savory marinade that makes every bite a hit at any cookout.
🍖 An affordable, well-marbled cut that stays moist on the grill and never disappoints a hungry crowd.

• Total Time: 18 minutes
• Yield: 6 servings 1x

Ingredients

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3 tablespoons sesame oil

1 cup Maggi seasoning soy sauce

1/4 cup mirin rice wine

1 apple, diced

1 head garlic, minced

2 onions, chopped

4 pounds pork shoulder, cut into 1 to 1.5 inch cubes

2 stems green onions for garnish

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Instructions

1-Cut and marinate the pork: Cut the pork shoulder into 1-1.5 inch cubes, keeping some fat, then marinate in the fridge for at least 4 hours (overnight is best).

2-Soak wooden skewers: Soak wooden skewers in water for at least 30 minutes to prevent burning; skip if using metal ones.

3-Thread the skewers: Thread the pork onto skewers with small gaps for even heat circulation; optionally add peppers, onions, or pineapple.

4-Grill over medium-high heat: Grill skewers over direct heat at ~400°F, searing 2-3 minutes per side, then move to indirect heat and cook 12-15 minutes total until internal temp reaches 145°F.

5-Rest and serve: Remove from grill and let rest for 5 minutes to redistribute juices, then serve immediately.

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Notes

🧂 Don’t oversalt before grilling — the soy sauce in the marinade already provides plenty of salt.
🌡️ Use a meat thermometer and cook to 145°F internal temperature followed by a 3-minute rest for safe, juicy results.
🔥 Sear over high heat for a nice char, then finish over indirect heat so the outside doesn’t burn before the inside cooks through.

• Author: Ruby Bennett
• Prep Time: 10 minutes
• Marinate Time: 2-3 hours or overnight
• Cook Time: 8 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Asian Fusion
• Diet: Dairy-Free

Nutrition

• Serving Size: 1 skewer
• Calories: 420
• Sugar: 8g
• Sodium: 1180mg
• Fat: 26g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 120mg